The purpose of the present study was to investigate the value evaluation of food in urban Korean adolescents. The conclusions drawn from the analysis of values of foods are as follows: 1. There are five factors drawn from the analysis of values of foods, that is, subjective evaluational factor. Objective factors are social factor, economic factor, quality attribute factor, and freguency of food intake factor. And it has been revealed that there is some relationship between these factors. The subjective evaluational variable depends most strongly on the sensory variable, especially taste, flavor, color and shape of food, described in the order of influence. It also depends on the experiential frequency of intake. 2. With regard to the attitude of evaluation of food, there is a considerable difference between junior high school students and high school students, and between male and female students, This difference can be noticed in almost all the variables dealt with in this study, especially in the subjective evaluational aspect, experiential aspect, and social aspect, A significant difference was found between junior high school students and high school students and between male and female students on both subjective and objective values of foods. Male students valued food which brought about a 'Satiety' more so than female. And consequently, they take such kinds of foods more frequently. More female students than male students and more junior high school students than high school students have a strong conception of the socio-cultural value of foods, that is, the spatial and temporal symbol of foods.

In order to Characterizing the tea-culture of Korea, historical records for tea-culture of Korea, Japan and China were reviewed. The results were summarized as follows. 1. As for the type of tea through the history of Korea, it could be characterized as Cake-tea(餠茶) in Sam Kook dynasty, Iump-tea(硏膏茶) in Koryo dynasty and leaf tea(葉茶) in Chosun dynasty. Those were affected by Chinese and Japanese tea-culture. 2. Fashiono of tea-culture in Korea were unigue, imitative and reconstitutive. 3. It was concluded that the tea-culture in Korea might be established by the 'cult of tree' (樹木崇拜信仰) of Hwa Rang in Shilla dynasty.

Correlation among the wax-pigment composites which is base vehicles for the crepas was investigated in terms of fadeness. The base wax synthesized and pigments are compounded with petroleum lubricant and exposed under carbon arc individually. The yellowing phenomenon was appeared on the reference papers coated with the spindle oil which was then exposed. The papers were again extracted with distilled water and pH of them were ranged between 6.2-6.5. Color difference from Adam-Nickerson equation, △E of base wax is 0.15 and that of spindle oil are varied from 0.66 to 15.62. Since the main components of the petroleum lubricant are aromatic hydrocarbons which have absorptions characteric of UV ranging from 240 to 280 nm, fadeness characteristics of the composites are largely depend upon the change of molecular structure of spindle oil by absorbing UV. Thus the spindle oil having the following physical properties has the better resistance of fadness and is recommended to use in compounding the base wax-pigment composites: · main component: paraffinic hydrocarbon · pour point: below - 15℃ · UV absorption characteristics: λmax. : 268-290nm · absorbancy: below 0.1(0.03ml of sample/50ml of CHCl3)

인유, 조제 분유 및 시유의 트리글리세리드의 구조를 비교하기 위하여 트리글리세리드의 지방산 조성, 아실 탄소수 및 종을 박충 크로마토그래피 및 가스 크로마토그래피를 사용하여 분석하였다. 인유에서는 단쇄 지방산이 검출되지 않은 반면 조세 분유와 시유에서는 1% 미만의 수준들로 검출되었다. 인유에 비하여 조세 분유는 8 : 0, 22 : 0, 24 : 0 등이 유의하게 높은 반면 10 : 0, 14 : 0 등의 지방산들은 유의하게 낮았다. 시유는 인유에 비하여 8 : 0, 10 : 0, 18 : 0, 22 : 0, 24 : 0 등이 유의하게 높았고 12 : 0, 20 : 0 등이 유의하게 낮았다. 18 : 2Ω6은 인유가 12.0%, 조제 분유가 15.0%로 서로 비슷한 반면 시유는 3.8%로 가장 낮았다. 탄소수 20개 이상의 Ω6계 및 Ω3계 장쇄 고도 불포화 지방산들은 인유에 비하여 조제 분유와 시유에서 유의하게 낮았다. 인유는 아실 탄소수 44-52, 조제 분유는 50-54, 시유는 36-40 을 가진 글리세드가 주종을 이루고 있었다. 조제 분유에서는 아실 탄소수 50과 52, 시유에서는 42만 제외하고 나머지의 탄소수들은 인유의 그것들과 모두 유의한 차이를 보였다. 조제 분유의 saturates 는 인유의 그것에 비하여 2 배 가량 높았을 뿐 기타 종에서는 모두 유의하게 낮았다. 시유에서도 dienes를 제외한 모든 종에서 조제 분유에서와 동일한 경향이 나타났다.

본 논문에서 얻은 결과를 요약하면 다음과 같다. 1) slamming 충격력에 의한 선각의 굽힘 모우멘트와 전단력의 계산은 본 논문의 이론 전개방법에 의해 구하는 것이 Antonides의 적용 방법보다 더 타당하다고 생각된다. 2) 수치계산 예에서 보면 선체 중앙단면에서 가장 큰 sagging moment가 발생하며 Antonides의 결과치 보다 3~5%정도 더 크게 나타났다. 3) 기준진동형의 중첩항 수는 주어진 문제의 특성 및 요구되는 정도에 따라 결정되어야 하므로 고차 진동형에 대한 실측치와 이론치의 비교 분석이 선행되어야 한다고 생각된다.